Traditional Cameroonian Ndole

Ingredients

• 500 grams Bitterleaf (Ndole leaves), washed and squeezed
• 500 grams Raw peanuts (peeled)
• 1 kg Beef or smoked fish
• 0.5 cup Crayfish (ground)
• 3 pieces Onions (large)
• 4 pieces Garlic cloves
• 1 inch Ginger (fresh)
• 1 cup Vegetable oil
• to taste N/A Salt and bouillon cubes
• 250 grams Small shrimp (fresh)(optional)

Instructions

1. 1

   Boil the raw peanuts in water for about 10 minutes, then drain and blend into a smooth paste with some garlic, ginger, and one onion.

2. 2

   In a large pot, boil the beef or smoked fish with salt and half an onion until tender, keeping a small amount of stock.

3. 3

   Add the blended peanut paste to the pot with the meat and stock, stirring constantly on medium heat to prevent burning.

4. 4

   Once the peanut mixture begins to thicken and bubble (about 15-20 minutes), add the washed bitterleaf and ground crayfish.

5. 5

   Stir the mixture thoroughly and simmer on low heat for 10 minutes; the leaves should be well integrated into the cream.

6. 6

   In a separate frying pan, heat the vegetable oil and sauté the remaining sliced onions until golden brown.

7. 7

   If using shrimp, toss them into the frying onions for 2 minutes until pink.

8. 8

   Pour the hot oil, onions, and shrimp over the Ndole pot as a garnish and stir slightly before serving.